Kashkaval
The yellow cheese of the Balkans and the Black Sea, made from scalded and stretched curd and aged.
Also: кашкавал, caşcaval, kaşar, kačkavalj
Kashkaval is the name across Bulgaria, North Macedonia, Serbia, Romania and further for a yellow, semi-hard cheese, as distinct from white brined sirene. It is made by a pasta filata process: rennet curd is allowed to sour, then scalded in hot salted water, kneaded and stretched before being packed into moulds and aged for some months. Sheep milk kashkaval is the traditional kind; cow milk versions are now common. It is mild to sharp, firm and slightly oily, and it melts well. In Bulgaria it is breaded and fried as kashkaval pane. Turkish kaşar and Italian caciocavallo are relatives.